CANDY CORN NEAR ME RECIPES

Steps:

• Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

Steps:

• Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Oil or butter foil; set pan aside.
• In a heavy 2-quart saucepan, combine sugar, corn syrup, and water. Cook and stir over high heat until mixture boils. Clip a candy thermometer to side of pan.
• Continue cooking over medium heat, stirring occasionally, until thermometer registers 300 degree F (hard-crack stage). Remove thermometer from pan; remove pan from heat. Add the desired flavoring and coloring. Immediately pour mixture into prepared pan. Let stand for 5 to 10 minutes or until a film forms over the candy surface.
• Using a broad spatula, mark candy surface in 1/2-inch squares. Do not break film on surface. (If candy doesn't hold its shape, it isn't cool enough to mark. Let stand a few more minutes.)
• Retrace previous lines, pressing spatula deeper each time, but not breaking the surface until the spatula can be pressed to the bottom along all lines. (If candy hardens before the pieces are cut, put it in a warm oven for a few minutes.)
• Cool completely. Use foil to lift the candy out of the pan; break candy into squares. Roll candy pieces in powdered sugar; shake off excess. Makes 1 pound candy.